VP41 Malolactic Bacteria

Item No. VP41
O. oeni adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel Lalvin MBR VP41™ was isolated in Italy during an extensive European Union collaboration. Chosen for its strong implantation, steady fermentation, and enhanced mouthfeel and wine structure. Known strain that has proven
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Description

O. oeni adapted to high SO₂ and high alcohol; enhances complexity and mouthfeel

  • Lalvin MBR VP41™ was isolated in Italy during an extensive European Union collaboration.
  • Chosen for its strong implantation, steady fermentation, and enhanced mouthfeel and wine structure.
  • Known strain that has proven effective at high alcohol levels (up to 15.5% v/v), pH above 3.2, and a total SO2 level of 50-60 ppm. In temperatures below 16ºC (61ºF) it is a slow starter but can complete fermentation.
  • Both red and white wines fermented with VP41 have increased richness and complexity.
  • Lalvin MBR VP41 is often recommended for restarting stuck and sluggish MLF due to its high alcohol and SO2 tolerance.
Recommended for use with:  Red, White. Also good for cider.


Specifications
Alcohol Tolerance 16% ABV
Minimum Temperature 16°C (61°F)
Nutrient Demand Low
pH Tolerance 3.1
SO2 Tolerance 60ppm Total
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